Need help with cooking tri tip sirloin roast

So I have a very nice 3lb grass fed piece of tri tip sitting in my freezer and I have been scouring the web and my cookbooks for something interesting to do with tri tip but so far it seems to be a pretty common technique of either browning it in the over or in a pan, seasoned with salt, pepper, garlic and maybe a few other things and then roasting it.

I was curious if anybody had anything interesting techniques or flavor combinations to apply to a tri tip roast apart from salt, pepper and garlic in a hot oven. Or if you really think that that basic technique is truly the best way to get the full flavor out of the roast